The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-02-24
HOUSEHOLD HINTS.

Mary's Macaroons-On cup of hick-
DRY nut meats, one cup of sugar, three
tablespoonfuls of flour, whites Of two
eggs, and Il little lemon extract Drop
on white paper and bake in slow oven.
Cinnamon Buns-Reserve one quart
of dough when making bread; work in
cup of sugar and two tablespoonfuls
of butter and roll half an inch thick.
cut in large biscuits, spread with sugar
and cinnamon. Let rise and bake.
Graham Muilins-One pint OF gra.
ham -four two tablespoonfuls of melted
lard. two heapng teaspoonfuls of bak-
ing powder. water or milk to make n
batter Just thin enough to run, a little
,a.i. Bake fifteen minutes in gem pans
in hot oven.
A favorte entree Mt luncheon Is
served of the large French chestnuts,
first boiled and then heated in the
oven at the last minute. They are
wrapped in napkin and set before
each guest with n tiny pat OF butter,
some salt and silver knife.
Trifes-Three we'll beaten, eggs. n
q saltspoon of salt flour enough for
stiff paste. Roll out and cut into very
thin cakes and fry in hot lard. Spread
half of them with jelly or jam and cut
three round holes in the other half and
use them for the upper crusts OF covers.
Apple Turnover-Roll out tolerably
thin little piece Of light pastry; place
in il n large apple of good baking kind.
pared and cored; cover it well with the
paste and secure it firmly; bake in q
temperate oven. Four of these turn
overs. as they are called, make dish;
they are good either hot or cold.
English Buns-One yeast cake, dis
solved in pint of warm milk, pinch
of salt add flour to make soft sponge.
and let rise; add one tea emp Of sugar.
= cup of butter, two eggs, flour 70 make
stff dough; let rise, roll in large
sheet. spread with butter, and cut in
biscuits, fold over, let rise again and
bake.
To Corn Beef-Put thirteen pound
Of common salt in can and fill it NJ
most full of water. add three pints of
molasses and one-fourth of a pound of
saltpetre that has been dissolved on the
stove. Stir them together and when
cold pour them over the beef. The
smoked beef can be put in with it to
pickle.
Rump Steak In Mode-Put steal
in II saucepan with sliced onion,
little whole a!lspice, two bay leaves.
pepper, salt. teaspoonful of Drowned
bread crumbs or grated crusts and sufli-
cient vinegar diluted with water to
eoverit; stew gently for two or three
hours, according to the weight Of the
meat, The dish is excellent food.
Boiled Rice After careful looking
over and washing, put the rico into the
cooking basin of the double boiler and
cover with water to the depth of three
inches, and boil two hours. A double
boiler lacking, place the rice in bean
pot or deep earthcn dish and put it UNI
covered in kettle containing boiling
water, covering the kettle. The kerr
nels are soft but distinctly cooked in
this way,
Cabbage Dressing-The yolk of one
egg, two teaspoonfuls of oil, one OF
mustard, Il little salt and three table,
spoonfuls of vinegar. Beat the yolk
well, then add half the vinegar, the
mustard, salt and little white pepper.
Put over the fire and stir till it thick
ems, then beat smooth and add the rest
Of the vinegar and oil. Butter Will
answer in the place of oil, but it is not
quite as good, as it congeals when cold